Recipe By : Vegetarian Times Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 oz Soft tofu
1/2 ts Sugar
2 tb Oil
1/2 c Stock
1 ts Fresh ginger -- minced
1/2 tb Corn starch -- dissolved in:
2 tb Water
1 cl Garlic -- minced
3 tb Scallions -- chopped
1 ts Sesame oil
1 tb Szechuan hot bean paste
2 dr Hot chili oil
1 tb Tamari
1/4 ts Szechuan peppercorn powder
1/2 ts Salt
Drain & rinse tofu. Drain again. Cut into 1" square pieces. Set wok
over high flame & add oil. When hot, add ginger, garlic & 2 tb
scallions, cook for 30 seconds. Add hot bean paste & tofu. Stir
gently. Add tamari, salt, sugar & stock, bring to a full boil.
Thicken with corn starch. Add sesame oil, chili oil & peppercorn
powder. Sprinkle with remaining scallions & serve with brown rice.
